Product Introduction
This series is a reliable detection equipment strength flours and flour improver (gluten agent) improved Determination of the effect. It is by detecting the dough resistance to extension and extend the length of data collected by the computer to analyze and draw extended map, calculate the dough extensibility and resistance to extension, area under the curve, pulling ratio and other indicators to evaluate the quality and flour flour improver modification. And performance by extending the dough to stretch the dough curve different times represented by the guidance of bread, bread and other food processing, production, select the appropriate proofing time.
The main components by a kneading dough ball clamp, a rubbing, a, dough box, stretching device, consisting of a pressure sensor, data acquisition, computer, constant temperature water bath and other components.

Product Usage
This instrument is mainly used in the processing sector, food processing, agriculture and breeding, quality inspection institutions and colleges and other wheat flour, also widely used for storage, buyouts, flour processing, food production and other departments of the wheat grain circulation circulation quality control.


Features
1. The use of high performance and high precision load cell measurement dough resistance to extension, ensuring high reliability
2. The draft motor is started by a computer program command automatically checks and stretch tensile value zero value, and draw the tensile curves
3. USB interfaces, the real hot-swappable, plug and play
The self-developed computer data acquisition and analysis program, the full realization of the experimental data computerization
5. Powerful software, also showed four samples tensile curve and compared
6. Analysis of results (database) format MS Access database format, you can use Microsoft Access convenient Buyers
Technical Description
1. Power: 220V, 50Hz
2. Motor power: 20W + 15W + 10W
3. Dough quality: 150g
4. Unit Resistance: 12.3 ± 0.3mN / EU
5. Rubbing rotation speed: 15 ± 1r / min
6. Rub the ball rotation speed: 83 ± 3r / min, 20r since stopped
7. Ramen constitutive rate of decline: 1.45 ± 0.05cm / s, the use of belt drive
8. Abscissa travel speed: 0.65 ± 0.05cm / s
9. Dough number of bays: 4
10. Constant temperature water bath: Temperature fluctuation ± 0.1 ℃, digital display resolution is 0.1 ℃, with night-bit alarm function